Free Recipe Chocolate Chip Cheesecake 2

Recipe Type: H Recipes

Recipe Preparation: bake

Cooking Ingredients for Chocolate Chip Cheesecake 2 Recipe

1/2 c Sliced almonds; toasted
2-1/2 lb Cream cheese; softened
1-1/8 c Sugar
1/2 ts Ground cinnamon
1-1/2 ts Grated lemon zest
1/3 c Fresh lemon juice
3 Eggs
1-1/2 ts Vanilla extract
1-1/2 c Coarsely-chopped semisweet
-chocolate
3 oz Bittersweet chocolate;
-melted

Chocolate Chip Cheesecake 2 Preparation

Preheat the oven to 325 degrees. Butter a 9-inch round cake pan and line the bottom and sides with almonds. With an electric mixer at low speed, beat cream cheese until soft and smooth. With machine running, add sugar, cinnamon, lemon zest, and juice, beating well between additions. Add eggs, one at a time, beating well after each addition. Beat in vanilla. To ensure even mixing, be sure to scrape down the bowl between additions. Fold in the chopped chocolate evenly. Pour batter into lined cake pan. Tap it 3 or 4 times on the counter to eliminate air pockets. Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the cake pan. Bake about 45 minutes, until center feels firm when pressed. Set aside to cool on a rack, then refrigerate 2 to 3 hours. To unmold, place pan over a low burner about 2 minutes. Invert onto a platter, then invert again (the nuts should be on the bottom). The cake can be kept in the refrigerator up to 2 days. At least two or up to eight hours before serving, top with the melted chocolate: Dip your fingers or a fork into the melted chocolate and drizzle over the center in a freeform pattern. Refrigerate until serving time. This recipe yields 8 to 10 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # TH-6175 broadcast 03-10-1997) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 03-10-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 8

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